Souring

Souring

"Souring" is a cooking technique that uses exposure to an acid to effect a physical and chemical change in food. This acid can be added explicitly (for example, in the form of vinegar, lemon juice, lime juice, etc.), or can be produced within the food itself by a microbe such as lactobacillus.

Souring is similar to pickling or fermentation, but souring typically occurs in minutes or hours, while pickling and fermentation can take a much longer time.

Foods that are produced by souring include:

* Dairy
** Clabber (food)
** Crema
** Crème fraîche
** Cultured buttermilk
** Curd
** Kefir
** Paneer
** Soured milk
** Sour cream
** Yogurt

* Grain products
** Idli
** Sourdough
** Sour mash

* Others
** Ceviche
** Key lime pie [ [http://bakingbites.com/2006/06/cooking-school-key-lime-pie/ Key Lime Pie] ]

See also

* Fermented milk products
* Acidulated
* Food preservation
* Pickling
* Marination

References

External references

* [http://whatscookingamerica.net/Q-A/Buttermilk.htm Buttermilk substitution]
* [http://www.jbc.org/cgi/reprint/35/1/147.pdf Free lactic acid in sour milk]
* [http://www.springerlink.com/content/u10pt267953052k3/ A comparison of sourdough microflora]
* [http://www.foodsubs.com/Cultmilk.html Cultured milk products]


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